| Beef Cut |
Thickness |
Cooking Time (Approx.) |
| Ribeye Steak |
3/4 inch (1.9 cm) |
6 to 8 minutes |
| |
1 inch thick (2.5 cm) |
11 to 14 minutes |
| |
1.5 inches thick (3.8 cm) |
17 to 22 minutes (covered) |
| Porterhouse/T-Bone |
3/4 inch thick (1.9 cm) |
10 to 12 minutes |
| |
1 inch thick (2.5 cm) |
14 to 16 minutes |
| |
1.5 inches thick (3.8 cm) |
20 to 24 minutes (covered) |
| New York Strip |
3/4 inch thick (1.9 cm) |
13 to 16 minutes |
| |
1 inch thick (2.5 cm) |
15 to 16 minutes |
| Top Sirloin Steak |
3/4 inch thick (1.9 cm) |
13 to 16 minutes |
| |
1 inch thick (2.5 cm) |
17 to 21 minutes |
| |
1.5 inches thick (3.8 cm) |
22 to 26 minutes (covered) |
| |
2 inches thick (5 cm) |
28 to 33 minutes (covered) |
